Chef Dan Ratigan
3 large Golden beets
12 ounces Finnriver Fire Barrel cider
1⁄4 cup granulated sugar
6 ounces Mystery Bay goat cheese, softened
4 teaspoons minced fresh chives
2 teaspoons minced fresh thyme
4 turns freshly ground black pepper
3 teaspoons extra-virgin olive oil
kosher salt, to taste
chopped, toasted hazelnuts for garnish
In a pot, cover beets with water and cook until just done, about 35–40 minutes. Cool just enough to handle, then, using a clean towel, rub the skin from the beets and chill until cool all the way through.
Bring cider and sugar to a boil in a 1-quart saucepan over medium-high heat. Reduce until the mixture coats a spoon. Let cool. Transfer to a squeeze bottle.
Using a mandoline, slice beets to approximately 1/4-inch thick. Using a round cookie cutter, cut out 12 of the beet slices. Stir goat cheese, chives, thyme, salt, and pepper in a bowl. Set aside.
Presentation: Put 1 beet slice in the same round cookie cutter top with goat cheese and top with another slice of beet. Continue this process until you have three to four layers. Transfer to 4 plates. Drizzle cider reduction over one side of each plate, and drizzle olive oil on the opposite side; garnish with toasted hazelnuts. Serve with mixed greens tossed with olive oil if you like.